Job Description

Key Responsibilities

1. Culinary Leadership & Menu Development

Oversee and direct

all daily culinary operations across various outlets.

Design, implement, and maintain

creative and profitable seasonal menus, incorporating local, sustainable, and international cuisine trends relevant to the resort's brand. Ensure consistency and high quality in the taste, presentation, and preparation of all dishes served. Manage a diverse range of dietary requirements and guest preferences with flair and professionalism.

2. Operational & Financial Management

Responsible for achieving

targeted food cost percentages through effective management of purchasing, inventory, waste, and menu engineering.

Manage vendor relations

and procurement to ensure timely delivery of high-quality, fresh ingredients at the most competitive prices.

Control kitchen labor costs

by efficient scheduling and productivity management. Maintain accurate recipe cards, portion control guides, and standard operating procedures (SOPs).

3. Team Management & Development

Lead, mentor, and train

the entire culinary staff, fostering a positive, professional, and performance-driven kitchen culture.

Conduct performance reviews,

manage disciplinary action, and be actively involved in the hiring and onboarding of all kitchen personnel. Ensure clear and effective communication between the kitchen and the Front of House (FOH) service teams.

4. Quality, Safety, and Compliance

Enforce strict adherence

to all local health, safety, and sanitation regulations. Ensure all equipment is properly maintained and report any maintenance issues promptly to minimize operational disruption. Maintain impeccable cleanliness and organization throughout all kitchen and storage areas.

Qualifications

Education & Experience

Culinary Arts degree, certification from a recognized culinary institution, or equivalent professional experience. Minimum of

8-10 years of progressive culinary experience

, with at least 3-5 years served as an Executive Chef or Head Chef in a luxury hotel or large resort operation with multiple F&B outlets. Demonstrable track record of successful financial management (food cost control) and team leadership.

Skills & Competencies

Exceptional leadership, coaching, and team-building skills. Strong financial acumen and administrative abilities (budgeting, reporting, inventory). Expert knowledge of international and regional cuisine, cooking methods, and flavor profiles. Excellent organizational skills and the ability to thrive under pressure in a high-volume environment. Proficiency in English; knowledge of additional languages is a plus.
Job Type: Full-time

Pay: ₹50,000.00 - ₹80,000.00 per month

Benefits:

Food provided Health insurance Paid sick time Paid time off Provident Fund
Work Location: In person